Easy Cherry Tomato Pasta Recipe
Easy cherry tomato pasta bursting with fresh flavor, garlic, and basil. A quick, delicious meal ready in under 30 minutes!
Servings: 6 yields
Calories: 211kcal
Ingredients
- 3 tablespoons Olive oil
- 2-3 Garlic cloves crushed
- 2 lbs. Cherry tomatoes
- Water for cooking the pasta and for the sauce
- Salt to taste
- Pepper to taste
- ½ teaspoon Chili flakes optional
- Basil leaves chopped
- 10 oz Pasta of your choice
- Parmesan/pecorino optional
Instructions
- Sauté the garlic: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant, be careful not to brown it.
- Cook the tomatoes: Add all the cherry tomatoes and stir well. Pour in ¼ cup of water to help create steam and prevent the garlic from burning. Cook over medium heat for 15–20 minutes, stirring occasionally and gently smashing the tomatoes as they soften. Add a splash more water if the pan dries out.
- Boil the pasta: While the tomatoes cook, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ¼ cup of the starchy pasta water before draining.
- Finish the sauce: Season the tomato mixture with salt, pepper, chili flakes (if using), and chopped basil. Stir to combine and let it simmer for 1–2 more minutes.
- Combine: Add the drained pasta to the sauce along with the reserved pasta water. Toss everything together over low heat for 1–2 minutes, until the sauce clings to the pasta.
- Serve: Plate immediately and top with freshly grated Parmesan or pecorino.
Video
Notes
- Cherry or grape tomatoes both work well; using a mix of colors adds flavor and visual appeal.
- The riper the tomatoes, the sweeter and more flavorful the sauce.
- No cherry tomatoes? You can use a can of whole peeled tomatoes or crushed San Marzano tomatoes.
- Any pasta shape works: spaghetti, penne, rigatoni, orecchiette, or even short whole-wheat pasta.
- Add-ins: baby spinach, arugula, or kale can be stirred in at the end.
- For protein, add grilled chicken, sautéed shrimp, tuna, or a handful of cooked chickpeas.
- For extra depth of flavor, roast the cherry tomatoes in the oven at 200°C (400°F) for 25–30 minutes before adding to the pan.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 211kcal | Carbohydrates: 42g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 2mg